I like to give you a soup in January after all the rich foods in December and this one is good for the cold weather.
You will need a food processor or a blender.
- 50g (2oz) butter
- 1 large onion
- 450g (1lb) butternut squash
- 1 red pepper
- 1 litre (2 pints) chicken or vegetable stock (cubes are OK)
- 1 bay leaf
- 5 fl oz (1/4 pint) milk
- 1 tablespoon cornflour
- Salt and pepper
- ½ teaspoon paprika (optional)
Peel and chop the onion. In a large saucepan melt the butter, add the onion and fry over gentle heat for 2-3 minutes.
Peel and cut the squash into chunky pieces, add to the pan and stir for a few minutes.
Cut the pepper into small pieces, discarding the seeds, add to the pan saving a small piece for garnish later.
Pour in the stock and bay leaf then simmer with a lid on the pan for about 1 ½ hours or until the squash is tender.
Purée in a food processor or with a blender.
Stir in the milk and check the seasoning, adding paprika if using.
If the soup is not thick enough, blend the cornflour with 2 tablespoons water. Stir into the soup, bring to the boil stirring all the time with a wooden spoon until it thickens.
To serve: chop the reserved red pepper and sprinkle it on top of the bowls of soup.